The influence of storage on the physiology and productivity of Kennebec seed potatoes

Workman, M.; Twomey, J. A.

doi:10.1007/bf02864745

Cited by 17 publications

(4 citation statements)

References 3 publications

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“…Oxygen levels too high do not mitigate LTS as much as lower concentrations (Workman and Twomey 1969;Harkett 1971). Conversely, atmospheres too deplete of O 2 induce anaerobic metabolism, which leads to the production of lactate, ethanol, off-flavors, increased decay and a complete loss of process quality (Lipton 1967;Sherman and Ewing 1983;Shouten 1992).…”

Section: Discussionmentioning

confidence: 99%

“…Previous work has indicated that low-oxygen storage can attenuate sweetening of potatoes stored at low temperatures (Pflug et al 1964;Butchbaker et al 1967;Workman and Twomey 1969;Harkett 1971;Sherman and Ewing 1983;Parkin and Schwobe 1990;Schwobe and Parkin 1990;Schouten 1992;Schouten 1993;Zhou and Solomos 1998). However, the efficacy of this technique is highly dependent upon oxygen concentration, timing, and cultivar (Butchbaker et al 1967;Workman and Twomey 1969;Sherman and Ewing 1983;Parkin and Schwobe 1990;Schouten 1992;Mawson 1998). Here we use storage in 2.5 and 21 kPa O 2 atmospheres to manipulate the LTS responses of Russet Burbank and Innovator tubers to gain a better understanding of the metabolic bases for their differential sensitivities to sweetening.…”

Section: Introductionmentioning

confidence: 99%

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Low oxygen storage modulates invertase activity to attenuate cold-induced sweetening and loss of process quality in potato (Solanum tuberosum L.)

Herman

Knowles

2016

Postharvest Biology and Technology

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Russet Burbank and Innovator are mid-to late-season frozen-processing cultivars with inherently different dormancy periods and susceptibilities to low temperature-induced sweetening (LTS). In contrast to Russet Burbank, which is highly prone to accumulation of reducing sugars (Glc + Fru) when stored below 8-9 o C, Innovator tubers exhibit moderate resistance to LTS and retain process quality longer at lower temperatures (4-6 o C). However, Innovator's LTS resistance is not robust and often varies across production regions. Here we show that low O 2 storage modulates LTS to reveal metabolic differences intrinsic to these cultivars. Changes in tuber respiration, process quality, reducing sugars, sucrose, starch phosphorylase and invertase activities were compared at 4 and 8 o C in 2.5 and 21 kPa O 2 over a 212-d storage period. Tuber respiration declined rapidly as O 2 level decreased from 21 to 2.5 kPa during acclimation at 8 o C. Respiration rates then fell further as the temperature was lowered from 8 to 4 o C, but this response was greatly muted for tubers at 2.5 versus 21 kPa O 2 . Tubers at 21 kPa O 2 completed their cold-induced respiratory acclimation response (RAR) within 7 d compared with 13 d at 2.5 kPa O 2 , and the RAR was much greater for tubers at 2.5 kPa O 2 . While reducing sugars increased most rapidly in tubers over the first 30 d at 4 o C, Innovator tubers had lower invertase activity and sweetened less than Russet Burbank tubers, characterizing its LTS-resistant phenotype. Low O 2 greatly attenuated these initial LTS responses for both cultivars; however, the effect was only temporary in Innovator. LTS resumed in Innovator tubers from 93 to 212 d with reducing sugar levels increasing to equal that of Russet Burbank tubers stored at 4 o C and 21 kPa O 2 . Activities of -1,4 glucan phosphorylase (SP) were higher in Russet Burbank than Innovator and increased progressively over the storage period regardless of temperature and oxygen concentration. Innovator tubers stored at 2.5 kPa O 2 had higher SP activities from 30 to 153 d at 4 and 8 o C compared with tubers stored at 21 kPa O 2 , which correlated well with increased sucrose buildup and earlier sprouting. The low O 2 -mediated inhibition of LTS was largely a consequence of reduced invertase activities.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Low oxygen storage modulates invertase activity to attenuate cold-induced sweetening and loss of process quality in potato (Solanum tuberosum L.)

Herman

Knowles

2016

Postharvest Biology and Technology

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“…The gaseous composition of storage atmosphere has been shown to affect the sugar content of potatoes (Workman & Twomey, 1970). The rate of respiration varies with storage temperature.…”

Section: Storage Atmospherementioning

confidence: 99%

“…The rate of respiration varies with storage temperature. Decrease in oxygen concentration in storage air resulted in decrease in reducing sugars both at 38°F and 41°F, but increase in carbon dioxide concentration resulted in significant increase in reducing sugars at 41°F, but not at 38°F (Workman & Twomey, 1970). Low oxygen levels have been shown to suppress the sugar accumulation in potato tubers stored at low temperature (Harkett, 1971).…”

Section: Storage Atmospherementioning

confidence: 99%

An overview of the factors affecting sugar content of potatoes

Kumar

Singh

Kumar

2004

Annals of Applied Biology

197

166

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Potatoes destined for making chips, French fries and other fried products, need to have low sugar content to avoid browning of the finished product. The sugar content of potatoes is determined by the genotype and several pre-and post-harvest factors. The major pre-harvest factors affecting sugar content are crop maturity, temperature during growth, mineral nutrition and irrigation, while important postharvest factors are mechanical stresses and storage conditions. Each genotype requires an ideal preand post-harvest treatment to maintain low sugar levels; any kind of stress results in sugar accumulations.

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References

2003

Fruit and Vegetables

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The influence of storage on the physiology and productivity of Kennebec seed potatoes

Cited by 17 publications

References 3 publications

Low oxygen storage modulates invertase activity to attenuate cold-induced sweetening and loss of process quality in potato (Solanum tuberosum L.)

Low oxygen storage modulates invertase activity to attenuate cold-induced sweetening and loss of process quality in potato (Solanum tuberosum L.)

An overview of the factors affecting sugar content of potatoes

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